September at the Farmers Market: The Best of Summer Meets the Start of Fall

There’s something special about September at the farmers’ market.

Summer may be winding down, but the market is still overflowing with some of the best produce of the season. Tomatoes are still juicy and abundant, peppers are everywhere, corn is sweet, and eggplant, zucchini, and other summer favorites are still making their way onto market tables.

But look a little closer and you’ll start to see signs of fall, too. Apples are arriving, winter squash is beginning to appear, and the colors and flavors of the market are slowly starting to shift.

September really is the best of both worlds.

And just as the seasons are changing, so are our routines.

Summer vacations are winding down. Kids are back in school. Sports practices and after-school activities are filling the calendar. Work routines are picking back up. And after a summer of more relaxed schedules, many of us are suddenly asking the same question again:

“What are we having for dinner?”

The good news? You don't need complicated recipes or hours in the kitchen to make a great meal. This time of year, let the farmers market do some of the work for you.

Shop the Market, Then Keep Dinner Simple

One of my favorite ways to make weeknight cooking easier is to stop thinking about dinner as a specific recipe and start thinking in terms of building blocks.

Pick a protein. Grab a few vegetables that look good at the market. Add a grain, pasta, potatoes, or some good bread. Finish it with a simple sauce, dressing, fresh herbs, or cheese. That's it.

For example:

Chicken + zucchini + corn + rice or Sausage + peppers + tomatoes + potatoes

or Chickpeas + roasted vegetables + quinoa + a simple lemon-tahini dressing

You can mix and match based on what's available, and what's going to get eaten at your house.

That's one of the best things about shopping at the farmers’ market. You don't have to start with a recipe. You can start with what's fresh.

September's Farmers Market All-Stars

Depending on what our local farmers are harvesting each week, September is a great for:

• Tomatoes

• Corn

• Peppers

• Eggplant

• Zucchini and summer squash

• Green beans

• Potatoes

• Apples

• Winter squash and other early fall produce

And don't forget to ask the farmers what's especially good that week. One of the joys of shopping at a farmers’ market is discovering something you might not have planned to buy.

A Weeknight Dinner That Doesn't Need Much Planning

When schedules get busy, sheet-pan dinners are one of my favorite options.

You chop a few vegetables, add your protein, toss everything with olive oil and seasonings, and let the oven do the work. And September is practically made for this kind of meal.

The recipe below is intentionally flexible. Use the vegetables you find at the market that week. Swap chicken for sausage or even chickpeas. Serve it over rice, quinoa, or farro, or simply grab a loaf of crusty bread and call it dinner.

September Farmers Market Sheet-Pan Dinner

Serves: 4Prep time: 10–15 minutes Cook time: 20–30 minutes

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 2 bell peppers, sliced

• 1 small eggplant, cut into 1-inch pieces

• 2 ears fresh corn, kernels removed

• 1-2 tomatoes

• ¼ cup olive oil

• 2 cloves garlic, minced

• 2 ½ teaspoon Italian seasoning

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika, optional

• Juice of 1 lemon

• Fresh basil or parsley, for serving

• Parmesan cheese, optional

For serving: cooked rice, quinoa, farro, or crusty bread

Directions

1. Heat the oven to 425°F. Line a large sheet pan with parchment paper if desired.

2. Make the marinade. In a small bowl, whisk together the olive oil, lemon juice, garlic, seasonings, salt and pepper.

3. Marinate the chicken. Place the chicken in a bowl and pour about two-thirds of the marinade over the chicken. Toss to coat well and let it marinate for 10–15 minutes while you prepare the vegetables.

4. Prep the vegetables. Cut peppers and eggplant into even pieces. Remove the kernels from the corn, quarter the tomatoes.

5. Drizzle the remaining marinade over the vegetables and toss to coat. If the vegetables seem dry, add a small drizzle of olive oil. Spread veggies on the sheet pan.

6. Add the chicken. Nestle the marinated chicken thighs among the vegetables on the sheet pan, leaving a little space between the pieces so everything can cook evenly.

7. Bake. Roast for about 20-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and beginning to caramelize.

8. Finish with a sprinkle of fresh basil or parsley. Add Parmesan, if you like. Serve over rice, quinoa, or farro, or alongside a piece of crusty bread.

Make It Your Own

The best part of this recipe is that it doesn't really require a recipe.

No eggplant at the market? Use zucchini.

Have extra tomatoes? Throw them in.

Found some beautiful onions? Add them.

Want to make it vegetarian? Swap the chicken for chickpeas or white beans.

Have fresh herbs? Use them generously. The farmers market tells you what's for dinner.

One Last September Tip

As we head into busier routines, don't underestimate the value of keeping a few simple ingredients on hand.

A cooked grain in the refrigerator. A few eggs. A can of beans. Some good olive oil. Garlic. A simple sauce or dressing.

Then stop by the farmers market and pick up whatever looks best.

You don't need a perfect meal plan. You don't need to cook an elaborate dinner every night. And you certainly don't need to wait for the weekend to enjoy fresh, local food.

Let the season inspire you. Keep it simple. And enjoy September while it lasts—because at the farmers market, this really is one of the best times of the year.

We'll see you at the market!